Quick Thai Chicken Lettuce Wraps

Sometimes, a woman just gets tired of making dinner. Last night was one of those nights. I looked over at Sam and said "You're in charge of making dinner tonight, dear." That is how it all began.

He started searching "Quick and easy" recipes online until he found a Rachel Ray thai chicken lettuce wrap recipe. We didn't have 3/4 of the ingredients, but Sam wanted to make them, so we ran into town to get the rest.

I modified this recipe from the original only because Wal-mart didn't carry fish sauce or plum sauce, which were the 2 other main ingredients.

Here you are! ENJOY! This makes enough for a large 2 person meal.

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Chicken Lettuce Wraps

adapted from the Rachel Ray recipe

6 chicken tenderloins (2 breasts) cut into small bite size chunks

2 tbsp montreal seasoning

1 bell pepper cut up into small chunks

1 pkg cabbage and carrots (coleslaw mix)

3 small scallions

2 tbsp grated ginger (I used powdered ginger)

2 tbsp garlic (fresh or powdered)

a few dashes of onion powder

( I also added 2 tbsp chili garlic paste and red pepper flakes for spice)

1 jar of Kikkoman Stir Fry Sauce (Substitute 1/2c plum sauce and a few dashes of fish sauce if you have them on hand)

Add 2 tbsp oil to a skillet and heat 'til very hot.

Add chicken and montreal seasonings. Cook until done (shouldn't take long.)

Add in the bell pepper, cabbage, scallions, and all other spices. Heat again for a minute or two.

Finally, add the jar of kikkoman stir fry sauce. Heat until hot all the way through. Turn off heat.

Rinse 1 head of lettuce clean.

Peel off leaves of lettuce (as big as you can get them to come off)

Scoop a little bit of hot chicken mix into the lettuce piece. Wrap up and enjoy! Don't over fill it or you'll have a chicken mess everywhere!